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Ingredients
- 1/2 c. butter
- 1 c. sugar
- 1 teaspoon vanilla
- 2 Large eggs
- 1/2 c. flour
- 1/4 c. unsweetened cocoa
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1 ounce. (1 sq.) unsweetened chocolate, melted & cooled
- 2 ounce. white chocolate, broken into sm. chunks
Directions
- Preheat oven to 325 degrees. For brownies, cream butter in large mixer bowl till fluffy. Beat in sugar and vanilla till light and fluffy. Beat in Large eggs, one at a time, mixing well after each addition. Fold in flour, cocoa, baking pwdr and salt. Blend in melted chocolate. Pour into well buttered and floured 8 inch square baking pan. Add in white chocolate chunks. Bake 30-35 min or possibly till wooden pick inserted in center comes out clean. Cold completely on wire rack.
- Meanwhile for sauce: Combine chocolate, whipping cream and honey in medium-sized heavy saucepan. Heat over low heat, stirring constantly, till chocolate is melted. Remove from heat and cold slightly. Gently mix in lowfat sour cream and raspberry schnapps.
- To serve: Cut brownies into small squares. Top with ice cream. Spoon on raspberry chocolate sauce. Dollop with whipped cream and garnish with raspberries and mint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 561g | |
| Calories 2354 | |
| Calories from Fat 1081 | 46% |
| Total Fat 122.67g | 153% |
| Saturated Fat 72.47g | 290% |
| Trans Fat 0.0g | |
| Cholesterol 673mg | 224% |
| Sodium 2684mg | 112% |
| Potassium 399mg | 11% |
| Total Carbs 294.6g | 79% |
| Dietary Fiber 5.8g | 19% |
| Sugars 234.8g | 157% |
| Protein 27.15g | 43% |
